2014 Micro Bio "SieteJuntos" Syrah Viño de la Tierra de Castilla (Previously $40)
Robert Parker's Wine Advocate
The 2014 Sietejuntos Syrah had pungent aromas or Mediterranean herbs, black olives, beef blood and iron with something earthy thrown into the mix. With time, new aromas develop: boiled meat, ink and cloves. The vines were planted in the village of Nieva (Segovia) on slate soils in 1998, and 50% full clusters were used for the fermentation of this 2014. The palate is medium-bodied, fresh and drinkable, avoiding alcoholic and heavy sensations. Gozalo is always in search of wines like the ones he likes to drink, with good acidity and very much destined for the table. The nose moves in the direction of rusty nails and fresh blood with time in the glass. An unusual cool-climate Syrah. Some 900 bottles were filled from three barrels. (LG)
Bright violet color. Potent smoke- and mineral-accented black and blue fruits and violet on the highly perfumed nose. Juicy and focused on the palate, offering bitter cherry, cassis and floral pastille flavors that deepen and turn sweeter with aeration. Finishes suave, seamless and penetrating, with dusty tannins and a persistent floral quality. (JR)
Produced from fruit grown on a vineyard planted with Crozes Hermitage cuttings personally selected by Ismael Gozalo, this is really good, textbook, savory Syrah. From The Wine Advocate's Luis Gutierrez: "Ismael Gozalo is the vigneron from Ossian. He started there with Javier Zaccagnini (of Aalto) as a partner because he does not want to be involved in the commercial side of the business. When Zaccagnini sold his share of Ossian to Pago de Carraovejas (also from Ribera del Duero), he continued his role as the winemaker and vine grower for Ossian. But long ago he had started a small side project where he wanted to give free rein to his creativity, produce some crazy wines (sometimes), break all the rules and have joint-ventures with fellow vignerons from different regions in Spain. The range here is quite eclectic (he even produced some mead) and the wines have a marked personality. He has a small winery in the village of Nieva where he has room to produce some 10,000 bottles per year. I've used his name, as it what appears in all the labels, but he has created a new name; he's starting to use MicroBioWines. 60% of his production is exported. I tasted a very eclectic collection of wines, no less than eight Verdejos from different plots and produced in different ways. Many of these wines are almost academic, as quantities are really small. But they show how many different things can be achieved with the reviled Verdejo grape. I wish more 'natural' wines were like these."